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Largest smoke yet. Advice/Q View - Page 2

post #21 of 30

Sounds and looks great! I bet you'll nail it for the party!

post #22 of 30
Thread Starter 
Thanks Beta, everything is out of the freezer and thawing now!
post #23 of 30
Thread Starter 



It's cook day!! It's gonna be a long one so I figured I better get started. Got about 100 wings that soaked in buttermilk & hot sauce overnight and two butts. The one on the right is just a basic PP with some of my favorite butt rub and the one on the left is an Asian butt.
Butts are in the Meat Locker and I'll cook the wings off early and finish them off on the grill later. I've still got three, 3# pork loins to do and I've got to roll 4 fatties also. Thanks for looking and there will be much more to come. sausage.gif
post #24 of 30
Thread Starter 



Rolling up the fatties! 2 chicken with ham & Swiss and 2 Italian with pepperoni, mozzarella and spinach wrapped in prochuto. Just put the first batch of wings in the smoker with the butts.
post #25 of 30
Thread Starter 


Wings starting to come off. Letting them cool on the counter and I'll grill em up later. Butts hit the stall kinda early IT at 152, I'll let them roll for another couple hours and then finish in the oven.
post #26 of 30
Thread Starter 


Wings all done and loins are on. Butts cruising at 165 & 172
post #27 of 30

Ooooo, it's looking good around here!! Thumbs Up

post #28 of 30
Thread Starter 


Was hoping to have more pice but sh** got crazy lol, I think I've got a couple more on my phone. We had a bit of rain which messed with the temp but all in all, it went amazing. Lots of compliments and full folks.
post #29 of 30

Just remember most pork loins in the USA come in a pack marked "moist". That mean salt has been added. Be careful if you add brine, the pork can become to salty. This sounds like a great party.  

post #30 of 30
Glad to hear it went well! That looks like a mess of wings!drool.gif:
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